Boiled Ham

READY IN: 2hrs 5mins
Bergy
Recipe by Dreamgoddess

This is my adopted recipe. I haven't made it yet.

Top Review by Marie

I had quit buying ham because of the saltiness so I was so happy to find this recipe. I soaked it for 8 hours in cold water and boiled it for about an hour and a half. The taste is awesome! The only drawback is that the ham was pretty dry. I will try boiling it for less time and see how that works. I will definitely use this many times more. Thanks so much for posting this recipe.

Ingredients Nutrition

Directions

  1. The night before the gammon is to be cooked place it in a bowl of cold water and allow to soak.
  2. This removes some of the salt and tenderises it a little bit.
  3. Place in a large cooking pot, (make sure you have a lid for it), cover with cold water, add the onions and bouquet garni and bring to the boil.
  4. Turn the heat right down so the water is barely bubbling and put on the lid.
  5. Cook for 20 minutes per pound of meat.
  6. Once the cooking time is up leave the meat in the liquour until cooled.
  7. This stops it tensing up, and drying out, and makes it lovely and tender.

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